{"id":12905,"date":"2025-04-23T09:16:18","date_gmt":"2025-04-23T09:16:18","guid":{"rendered":"https:\/\/portal.greekfarms.gov.gr\/main\/?p=12905"},"modified":"2025-12-18T11:54:32","modified_gmt":"2025-12-18T11:54:32","slug":"bulgurvehna","status":"publish","type":"post","link":"https:\/\/portal.greekfarms.gov.gr\/fi\/bulgurvehna\/","title":{"rendered":"Bulgurvehn\u00e4"},"content":{"rendered":"\n<p><\/p>\n\n\n\n<p><em><strong>Soultana-Maria Valamoti, professori, Professor, School of History and Archaeology, Aristotle University of Thessaloniki<\/strong><\/em><\/p>\n\n\n\n<p>Bulguria on kuvattu esihistoriallisten aikojen pikaruoaksi, sill\u00e4 se on eritt\u00e4in nopea ja helppo valmistaa herkulliseksi ja poikkeuksellisen ravinteikkaaksi ateriaksi. Se valmistetaan vehn\u00e4njyv\u00e4st\u00e4, jota on keitetty hetken ja annettu kuivua kunnolla auringossa. Sen j\u00e4lkeen vehn\u00e4njyv\u00e4st\u00e4 poistetaan lese, ja se murskataan. T\u00e4m\u00e4 k\u00e4sittely mahdollistaa helpon s\u00e4ilytyksen, kun taas nopeasti liottamalla ja keitt\u00e4m\u00e4ll\u00e4 siit\u00e4 saadaan terveellinen ja ravitseva ateria, joka voidaan nauttia joko sellaisenaan tai yhdistettyn\u00e4 muihin ainesosiin. Varhaisin Kreikasta l\u00f6ytynyt bulgurvehn\u00e4 on 4&nbsp;000 vuotta vanhaa. Sit\u00e4 l\u00f6ytyi paleobotanisissa tutkimuksissa kahdesta paikasta maan pohjoisosasta, Mesimeriani Toumbasta ja Archontiko Giannitsonista, l\u00e4helt\u00e4 Thessalonikia (kuva&nbsp;1). Sielt\u00e4 l\u00f6ydettiin satoja vehn\u00e4njyvi\u00e4, jotka oli keitetty ja murskattu, ennen kuin ne hiiltyiv\u00e4t tulipalossa ja s\u00e4ilyiv\u00e4t n\u00e4in arkeologisissa kerroksissa.<\/p>\n\n\n\n<p>Bulgurin valmistamiseen muinaisina aikoina viitataan <em>Geoponika<\/em>-tekstiss\u00e4. Se on Bysantin keisari Konstantinos VII Porfyrogennitoksen k\u00e4skyist\u00e4 koottu, 900-luvulle p\u00e4iv\u00e4tty teksti, jonka uskotaan kuitenkin sis\u00e4lt\u00e4v\u00e4n tietoja antiikin ajoilta. T\u00e4m\u00e4n tekstin kohdassa <em>chondrou poiesis<\/em> (rouheen valmistaminen) <em>chondrokseksi<\/em> kutsutun bulgurin valmistamisen vaiheet kuvataan tavalla, joka on hyvin samanlainen kuin nykyiset menetelm\u00e4t: kuoritut jyv\u00e4t (erityisesti maissi) keitettiin, murskattiin yhdess\u00e4 kipsin ja valkoisen hiekan kanssa, mink\u00e4 j\u00e4lkeen ne seulottiin kolmeen eri kokoon. T\u00e4m\u00e4 tehtiin vuoden kuumimpina p\u00e4ivin\u00e4, jotta voitiin est\u00e4\u00e4 jyvien pilaantuminen. Teoksessa painotetaan, ett\u00e4 <em>chondros<\/em> on bulgurin paras osa.<\/p>\n\n\n\n<p>Vehn\u00e4njyvi\u00e4 on jalostettu ja bulguria valmistettu Kreikassa jo esihistoriallisista ajoista l\u00e4htien, antiikin aikana ja nykyp\u00e4iv\u00e4\u00e4n saakka. T\u00e4m\u00e4 korostaa sen s\u00e4ilymist\u00e4 peruselintarvikkeena kautta historian. Se on edelleen ravitseva raaka-aine, joka toimii monissa resepteiss\u00e4 paljon my\u00f6hemmin Kreikkaan saapuneen riisin korvikkeena. Hippokrates mainitsi <em>chondroksesta<\/em> eli bulgurista valmistetun leiv\u00e4n ja kertoi, ett\u00e4 sit\u00e4 pidettiin ravitsevana mutta ei erityisen helposti sulavana. Vaikka perinteiset tekniikat ovatkin j\u00e4\u00e4neet tarpeettomiksi jo kauan sitten nykyaikaisten tekniikoiden korvattua ne, t\u00e4st\u00e4 huolimatta bulguria valmistetaan edelleen kotona menetelmill\u00e4 ja raaka-aineilla, jotka olivat tuttuja jo esihistoriallisen ajan esi-isillemme: vehn\u00e4\u00e4, vett\u00e4, kuumaa auringonvaloa ja paljon kovaa ty\u00f6t\u00e4. N\u00e4m\u00e4 takaavat ainutlaatuisen ja maukkaan lopputuloksen (kuva&nbsp;2).<\/p>\n\n\n\n<p>Kuva 1<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"399\" height=\"339\" src=\"https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/07\/image-3.jpeg\" alt=\"\" class=\"wp-image-12906\" srcset=\"https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/07\/image-3.jpeg 399w, https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/07\/image-3-300x255.jpeg 300w\" sizes=\"(max-width: 399px) 100vw, 399px\" \/><\/figure>\n\n\n\n<p>Hiiltyneit\u00e4 vehn\u00e4njyvi\u00e4 Mesimeriani Toumbassa l\u00e4hell\u00e4 Thessalonikia, n. 2&nbsp;100\u20131&nbsp;900 eKr. Valamoti et al. 2019, Journal of Archaeological Science<\/p>\n\n\n\n<p>Kuva 2<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"692\" height=\"388\" src=\"https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/07\/image-4.jpeg\" alt=\"\" class=\"wp-image-12908\" srcset=\"https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/07\/image-4.jpeg 692w, https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/07\/image-4-300x168.jpeg 300w, https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/07\/image-4-1200x675.jpeg 1200w\" sizes=\"(max-width: 692px) 100vw, 692px\" \/><\/figure>\n\n\n\n<p>Bulgurin valmistusta Kosmatin kyl\u00e4ss\u00e4 Grevenassa, lokakuu 2017<\/p>\n\n\n\n<p>Kuva teoksesta: Soultana Maria Valamoti, 2023, Plant Foods of Greece, University of Alabama Press<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Soultana-Maria Valamoti, professori, Professor, School of History and Archaeology, Aristotle University of Thessaloniki Bulguria on kuvattu esihistoriallisten aikojen pikaruoaksi, sill\u00e4&#8230;<\/p>\n","protected":false},"author":7,"featured_media":7976,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_video_id":"","footnotes":""},"categories":[758,5284],"tags":[3160,3159,1653,5321],"class_list":["post-12905","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-istoria-fi","category-muinaiset-maut","tag-gastronomia-fi","tag-istoria-fi","tag-ellada-fi","tag-ruokakulttuuri"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Bulgurvehn\u00e4 - K\u00e4\u00e4nteinen maatalous<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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